...Siegert legacy of Angostura A combination of warm and passionate aged rums and the company’s unique, iconic aromatic bitters, created in the memory of the only rum made using Angostura® aromatic bitters, Siegert Legacy - “Pink Rum”, and the very first rum made by the Siegerts – “Siegert’s Bouquet”, which became a Trinidadian tradition and was the start of the company’s rich rum heritage in the 1960s. Siegert’s 190 Select is truly a classic, showcasing the company’s creativity in blending which Dr. Johann Siegert, inventor of Angostura® aromatic bitters, was well known for. Full of flavour and aromatic appeal, this rum is like no other dark rum, marrying the strong aromatic strains of the bitters and the robust tones of the rums. It should be sipped neat or on the rocks, and enjoyed in commemoration of the 190 years of tradition that stand behind it. AMARO DI ANGOSTURA® A magnificent herbal liqueur marries spirit, spices and bitter herbs after a 3 month engagement period! Amaro di Angostura® was launched in 2014, crafted as a sophisticated and modern expression of versatility, inspired by our unique Angostura® aromatic bitters, first created in 1824. The result — AMARO DI ANGOSTURA® — an elevation of a classic liqueur to an entirely new world dimension to the category. Amaro di Angostura® can be enjoyed over ice, is splendid on its own and offers delicious harmony in a cocktail. Like Angostura® aromatic bitters, the Amaro di Angostura® recipe will...
Words: 24630 - Pages: 99
...Rob Roy __________________________________________________ 1 jigger Scotch Whisky 1 jigger Sweet Vermouth Dash of Angostura Bitters __________________________________________________ Procedure: Pour ingredients into a mixing glass with ice. Stir well. Strain into a cocktail glass. Garnish with red cherry in the drink. (RCID) Rusty Nail __________________________________________________ 1 jigger Scotch Whiskey ½ jigger Drambuie __________________________________________________ Procedure: Pour ingredients into an old fashioned glass with ice. Stir/Build. Twist of lemon peel in the drink. (TLPID) Manhattan __________________________________________________ 1 jigger Bourbon Whisky 1/2 jigger Sweet Vermouth Dash of Angostura Bitters __________________________________________________ Procedure: Pour ingredients into a mixing glass with ice. Stir and strain into a cocktail glass. Garnish with red cherry in the drink. (RCID) Whiskey Sour __________________________________________________ 1 jigger Bourbon Whisky 1/2 jigger Calamansi (lemon) juice ½ jigger Simple Syrup __________________________________________________ Procedure: Pour ingredients...
Words: 1507 - Pages: 7
...Fill one with cracked ice and allow it to chill. In the other, place a lump of sugar with just enough water to moisten it. The saturated loaf of sugar is then crushed with a barspoon. Add a few drops of Peychaud's bitters, a dash of Angostura, and a jigger of rye whiskey. Add add several lumps of ice to the glass containing sugar, bitters, and rye and stir. Never use a shaker! Empty the ice from the first glass, dash in several drops of absinthe, twirl the glass and shake out the absinthe ... enough will cling to the glass to add the needed flavor. Strain the whiskey mixture into this glass, twist a piece of lemon peel over it for the needed zest of that small drop of oil thus extracted from the peel, but do not commit the sacrilege of dropping the peel into the drink. Article Source:...
Words: 600 - Pages: 3
...Dry Vermouth Pour ingredients into a mixing glass with ice. Strain into a cocktail martini glass. Garnish with green olive in the drink. Twist of lemon peel (optional) 2. Dubonnet Cocktail 1 Jig Gin ½ Jig Dubonnet Fill mixing glass with cube ice. Add ingredients and stir thoroughly. Strain into sour glass. 3. Campari Orange ¾ Jig Campari 4 Jig Orange juice Scoop of ice cube into an old fashioned glass. Add all ingredients. Stir to mix half sliced orange. Digestif 1. Manhattan 1 Jig Bourbon Whiskey ½ Jig Sweet Vermouth Dash Angostura Bitters Stir ingredients in a mixing glass with ice. Strain cocktail glass. Garnish with red cherry in the drink. 2. Rob Roy 1 Jig Scotch Whiskey 1 Jig Sweet Vermouth Dash of Angostura Bitters Pour ingredients into a mixing glass with ice. Stir well. Strain into a cocktail glass. Garnish with red cherry in the drink. 3. Black Russian 1 Jig Vodka ½ Jig Kahlua Pour ingredients into an old fashioned glass with ice. Stir/Build. Garnish with cherry in...
Words: 374 - Pages: 2
...Traditional Home Remedies Of Guyana By Dmitri Allicock “A wise man should consider that health is the greatest of human blessings, and learn how by his thought to derive benefit from his illnesses” [Hippocrates -father of Western Medicine] If you grew up in Guyana you would certainly be acquainted with some of these common over the –counter- medicines and remedies that brought relief for various afflictions and ailments. Corner stores carried a wide array of medicines found only in the Caribbean and Guyana. These were augmented with herbal medicines and treatments before a visit to the doctor was attempted. Home remedies have been around for thousands of years. Even these days about 30 per cent of prescription drugs are still synthesised from plants. In fact, the word 'drug' comes from an old Dutch word, drogge, which means 'to dry' - which is how many plant medications were prepared. However, it is always wise to remember, just because something is "naturally" growing from a tree, doesn't mean it's safe to consume. Our grandparents and older folks would swear of the healing properties of herbs, leaves, roots and seeds that cured diseases which they contracted. The fact that our ancestors survived proved that some of the many remedies used then, did work and have increasing practical applications today. Arrowroot is a common plant of Guyana. Napoleon supposedly said the reason for the British love of arrowroot was to support the commerce of their...
Words: 5637 - Pages: 23
...with avocado, chicken and sweet potato and warm emoliente made with quinoa, aloe vera, bee pollen, maca, chia seeds and local herbs. Picarones (donut-like dessert made of fried sweet potatoes dipped in honey) are extremely popular in Lima together with mazamorra morada (pudding in which the purple corn is boiled with sugar, clove, cinnamon, quince, pineapple, chirimoya-kind of cherry, dried peaches, potato starch, yam flour and lemon juice) and suspiro de Limeña (prepared with sweetened milk covered with syrup, meringue). Merengado de Chirimoya is a meringue with caramel-like pudding on top of chirimoya and whipped cream. Pisco Sour is the cocktail of Lima, what consists of Pisco (Peruvian brandy), fresh lime juice, sugar, egg white and Angostura bitters (alcohol mixture with herbs) shaken hard. Chicha morada is a purple coloured soft drink made out of corn boiled in water adding sugar, lemon juice, pineapple and small pieces of chopped fruit. Inca Kola is a yellow soda drink, very commonly consumed in Lima. One of the most famous of Lima’s beer is called Cusquena....
Words: 496 - Pages: 2
...1. Unternehmensprofil BE THERE SPRUCH * Smirnoff – urspr: Smirnow – Wodkabrennerei, Wodka (russ.: Wässerchen) * 1860 in Moskau von Pjotr Arsenjewitsch Smirnow gegründet * Ende der 30iger Jahre – europaweit exportiert * bekannt geworden durch erstes Vodka Mix getränk Moscow Mule (Ginger Bier,Angostura Bitter,Limettensaft) gemixt hat gravierte Kupferbecher * heute gehört Smirnoff zu Diageo (weltweitführender Anbieter von Premium Spirituosen – Spirituosen- Baileys, JohnnyWalker,Bier-Kilkenny-Guinness) – * gehört zu meist verkauften Wodkas weltweit * seit 2006: meistverkaufte Premium Spirituose weltweit (No. 21)- Weltmarktführer unter Vodkas Marke * größte Wodkaproduzent der Welt * Smirnoff Vodka BE THERE * Qualität, Reinheit, Milde * Logo: Smirnoff Schriftzug, 3 Medaillien zieren Logo: * 1.: Auszeichnung des Gründers als Hoflieferant des russischen Zaren * 2.: doppelköpfige Adlersymbol symbolisiert Wesen d Vodkas: Freiheit, Zuversicht, Stolz, Stärke * 3.: römischen Zahlen 3 & 10 Premiumqualität mit 3-facher Destillation, 10-fache Filtration über Holzkohle Markenwert * ca. $3,6 Milliarden Produktlinie * Spirituosen Vodka (Smirnoff No.21, Smirnoff Black) Cocktails * amoratisierte Vodkas (Smirnoff Vodka Twist) * Alkopop-Mixgetränk (Smirnoff Ice) * ideale Mix-Spirituose, ohne Geruch & Geschmack * Smirnoff steht für Premium Vodka * Flaschen auch in verschiedenen...
Words: 403 - Pages: 2
...ΜΕΝΟΥ ΓΕΥΣΙΓΝΩΣΙΑΣ 1* 130€ ανά άτομο 210€ με κρασί & ποτό ανά άτομο *Τα μενού είναι ενδεικτικά και υπόκεινται σε αλλαγές Το μενού ισχύει για όλο το τραπέζι Salsify στο χώμα Αχινός με ‘θαλάσσιο σφουγγάρι’ Τάρτα με αυγοτάραχο Μεσολογγίου και λευκή σοκολάτα ‘Τaco’ Picnic Champagne Deutz, Brut Millésimé, 2008 Κουλούρι και ανθόγαλα Φρέσκια Μπύρα Χίου Παστίτσιο Σαλιγκάρια Γήινες γεύσεις, φρέσκια μαύρη τρούφα Κτήμα Γεροβασιλείου, Sauvignon Blanc Fumé, 2014 Ψάρι ημέρας φρικασέ Κτήμα Βενετσάνου, Σαντορίνη, Ασύρτικο, 2014 Εναλλακτικά: Didier Dagueneau, Buisson-Renard, Sauvignon Blanc, 2012 15€ επιπλέον Χωριάτικη σαλάτα Bodegas Hidalgo, Sherry Manzanilla La Gitana, Palomino Η Σιωπή του Αμνού Μέρος Πρώτο / Μέρος Δεύτερο Κτήμα Σιγάλα, Μαυροτράγανο, 2013 Εναλλακτικά: Tenuta San Guido, Sassicaia Cabernet Sauvignon-Cabernet Franc, 1999 40€ επιπλέον Η Φέτα που ήθελε να ήταν παντζάρι Κτήμα Ζαφειράκη, Λιμνιώνα, 2012 Το γλυκό των λαχανικών «Βραχιόλι» Σπιτικό liqueur με Cognac Delamain και μέλι Strawberry Cheesecake Cloudy Bay, Late Harvest Riesling, 2007 Έκρηξη πορτοκαλιού ΜΕΝΟΥ ΓΕΥΣΙΓΝΩΣΙΑΣ 2* 115€ ανά άτομο 190€ με κρασί & ποτό ανά άτομο *Τα μενού είναι ενδεικτικά και υπόκεινται σε αλλαγές Το μενού ισχύει για όλο το τραπέζι Salsify στο χώμα Αχινός με ‘θαλάσσιο σφουγγάρι’ Τάρτα με αυγοτάραχο Μεσολογγίου και λευκή σοκολάτα ‘Τaco’ Champagne Deutz, Brut Millésimé, 2008 Κουλούρι και ανθόγαλα Φρέσκια Μπύρα Χίου Σαλιγκάρια Γήινες γεύσεις, φρέσκια μαύρη τρούφα Κτήμα Γεροβασιλείου, Sauvignon Blanc Fumé...
Words: 426 - Pages: 2
...Scotch-Blended Scotch is short for Scottish Whisky. Scotch whisky is divided into five distinct categories: single malt, Scotch whisky, single grain Scotch whisky, blended malt Scotch whisky, blended grain Scotch whisky, and blended Scotch whisky. The whisky making process is similar to the beer making process; an extra step is involved by turning the starch in the grain to convert to sugar by adding malt. Malt contains an enzyme called diastase which will change the starch to sugar. The malt, grain and hot water is converted into mash and then fermented by adding yeast. After distilling, it is stored in barrels (usually oak) for at least two years. This adds a distinct aroma and flavor. In Scotch whisky, Scotland has a law to require scotch whiskey to be in barrels for a minimum of three years. Blended Scotch whisky is a blend of one or more single malt Scotch whiskies with one or more single grain Scotch whiskies and Blended Grain Scotch Whiskey is a blend of single grain Scotch whiskies that have been distilled at more than one distillery. The difference between malt whiskies and grain whiskies is similar to the difference between ales and lagers because of the different ingredients used. All Scotches are bottled at a minimum of 80 proof; most are 86 proofs. (Katsigris & Thomas, 2012) Blended Scotch brands can be found as a house, call and premium. J&B is an example of a house brand. Johnny Walker Red and Dewars are common call brands and Chivas Regal, Johnny Walker Black...
Words: 2376 - Pages: 10
...“LE FANCY SCHMANCY” FINE DINE IN GENEVA RESTAURANT MANAGEMENT (1024) Date of presentation 11th February 2014 Group Member Krunal, Ajaz, and sumeet. Concept of restaurant Fine dine Word count (CONCEPT) 6300. CONCEPT OF FINE DINING IN GENEVA A fine dining restaurant is one that offers its patrons the finest food, quality service and atmosphere. It is also the most expensive restaurant and menu should offer unique items, the service should be beyond doubt impeccable and the atmosphere should be inviting. Today fine dining can be in any type of setting and provide feature a wide variety of cuisine. Standards you should always include in fine dining are fine china, glassware and flatware (absolutely no paper, plastic, or Styrofoam). While tablecloths are hard to escape in fine dining, the rest of the atmosphere is up to your creativity. We can take the traditional route, with silver candelabras and Rose centerpieces, or go for hip and trendy with a bold color scheme and modern furnishings. Music playing subtly in the background should reflect your theme, such as classical for a traditional fine dining restaurant or jazz tunes for something modern. Lighting should also be subtle, leaning toward dim but romantic. MACRO INDUSTRY ANALYSIS FOR FINE DINE RESTAURENT IN GENEVA USING PESTEL The restaurant concepts of fine dine in Geneva depend upon a number of industry-specific and general economic, political, legal and other factors, many of which...
Words: 6699 - Pages: 27
...TOTAL FALLECIMIENTOS POR AGRESIÓN DIRECTA ENERO ‐ SEPTIEMBRE 2011 ENTIDAD FEDERATIVA AGUASCALIENTES AGUASCALIENTES BAJA CALIFORNIA BAJA CALIFORNIA BAJA CALIFORNIA BAJA CALIFORNIA BAJA CALIFORNIA SUR CHIAPAS CHIHUAHUA CHIHUAHUA CHIHUAHUA CHIHUAHUA CHIHUAHUA CHIHUAHUA CHIHUAHUA CHIHUAHUA CHIHUAHUA CHIHUAHUA CHIHUAHUA COAHUILA COAHUILA COAHUILA COAHUILA COLIMA COLIMA COLIMA DISTRITO FEDERAL DISTRITO FEDERAL DISTRITO FEDERAL DISTRITO FEDERAL DISTRITO FEDERAL DISTRITO FEDERAL DURANGO DURANGO DURANGO DURANGO DURANGO DURANGO DURANGO DURANGO DURANGO GUANAJUATO GUANAJUATO GUANAJUATO GUANAJUATO GUANAJUATO GUERRERO MUNICIPIO AGUASCALIENTES PABELLON DE ARTEAGA ENSENADA PLAYAS DE ROSARITO TECATE TIJUANA LA PAZ TAPACHULA ASCENSION BOCOYNA CASAS GRANDES CHIHUAHUA DELICIAS GUACHOCHI GUERRERO HIDALGO DEL PARRAL JIMENEZ JUAREZ MEOQUI SALTILLO SAN JUAN DE SABINAS SAN PEDRO TORREON COLIMA COMALA TECOMAN COYOACAN CUAUHTEMOC IZTAPALAPA MIGUEL HIDALGO TLALPAN VENUSTIANO CARRANZA CANATLAN CONETO DE COMONFORT CUENCAME DURANGO GOMEZ PALACIO LERDO MEZQUITAL POANAS SANTIAGO PAPASQUIARO ACAMBARO CELAYA JERECUARO LEON SAN LUIS DE LA PAZ ACAPULCO DE JUAREZ ENERO FEBRERO MARZO 1 1 1 1 1 1 1 2 1 1 2 1 4 1 1 5 2 3 1 7 2 1 4 3 6 2 8 1 1 1 2 1 2 1 1 1 1 1 1 1 1 2 1 1 1 2 1 2 3 1 2 5 1 2 2 3 5 4 11 6 1 1 7 5 1 1 6 1 2 2 1 1 1 2 1 1 3 1 4 1 6 10 1 1 1 7 2 3 11 2 1 3 2 1 2 ABRIL MAYO JUNIO JULIO 1 AGOSTO SEPTIEMBRE TOTAL 2 1 1 2 1 5 3 1 2 1 3 25 2 2 2 4 1 43 2 1 1 1 24 1 2 2 2 1 4 1 1 1 1 1 3 16 12 4 1 2 1 3 3 1 2...
Words: 1144 - Pages: 5
...ACR_DoR_V4_pgs.indd 1 21/11/2013 11:41 ACR_DoR_V4_pgs.indd 2 21/11/2013 11:41 A U T H E N T I C C A R I B B E A N R U M Page 02-03 Rum: A World Tour Page 04-05 A Global Spirit Page 06-07 Spain Page 08 Germany Page 09 France Page 10 Page 11 Italy Page 12 Netherlands Page 13 Page 14 Denmark Page 15 Overview of Other Markets Page 16-17 Rum: Insight and Opinion Page 18-19 Rum and The Caribbean Page 20-21 A Golden Age for Rum Page 22-23 The Marque of Authenticity Page 24-25 A Question of Age Page 26-27 Authentic Caribbean Rum’s Global Journey Page 28-33 Rum’s Golden Future Page 34-35 The Decade of Rum Page 36 Afterword United Kingdom Belgium and Luxembourg 0 1 ACR_DoR_V4_pgs.indd 3 21/11/2013 11:41 Rum: The following analyses the global rum market over the last decade. We highlight country-bycountry data, market trends and the performance of individual types of rum. 0 2 ACR_DoR_V4_pgs.indd 4 21/11/2013 11:41 0 3 ACR_DoR_V4_pgs.indd 5 21/11/2013 11:41 A U T H E N T I C C A R I B B E A N R U M Sugar cane is grown in tropical regions across the globe, so it is not surprising that rum has a following in all continents. Its breadth of production generates a wide variety of definitions, but for the purpose...
Words: 7525 - Pages: 31
...dirty energy Alternative Annual Report 2011 Contents Introduction Coal BHP Billiton in Colombia: Destroying communities for coal BHP Billiton in Indonesia: Going for Deadly Coal in Indonesia BHP Billiton in Australia: When too much in uence is never enough BHP Billiton Australia: Coal mine workers ght back - Queensland BHP Billiton Australia: BHP battle with farmers - New South Wales Oil and Gas and Greenhouse Gases BHP Billiton globally: Re-carbonising instead of decarbonising BHP Billiton in Australia: Hero or destroyer? Uranium BHP Billiton in Australia: “Wanti” uranium – leave it BHP Billiton in Australia: Irradiating the future BHP Billiton in Indonesia: Mining for REDD a false solution to climate change Solutions? Less mining, more reuse and recycling? Moving into rare earths? Footnotes BHP Global mining operations – dirty energy investments 1 3 4 7 8 10 10 11 12 13 15 18 19 20 22 Introduction “More than 30 million people were displaced in 2010 by environmental and weather-related disasters across Asia, experts have warned, and the problem is only likely to grow worse as climate change exacerbates such problems. Tens of millions more people are likely to be similarly displaced in the future by the effects of climate change, including rising sea levels, floods, droughts and reduced agricultural productivity. Such people are likely to migrate in regions across Asia, and governments must start to prepare for the problems this will create.” – Asian Development...
Words: 4101 - Pages: 17
...AUDITION & CASTING PROCESS THE BARTENDER offers individuals who are experienced bartenders to audition to be on the show competing in various challenges and contests to win the cash prize of ($00.00) with promotions and TV opportunities. CONTESTANTS Contestants go through at least three sets of cuts The first is a brief audition Q&A in front of selectors which may include one of the show's producers. The second is a short written test on a general knowledge about alcohol regulations. Third is a lengthy application form explaining your style, experiences, inspirations and arbitrary skills and creativity. The final call back will be in front of a camera ( screen test) to finalise the cast of the BARTESTANTS. JUDGES Three judge panel. Two are permanent. Preferably bar owners, bloggers or somewhat in the cocktail making grass roots movement. The third judge a guest judge "CELEBRITY" can and should be interchangeable with every show. Judges are to critic, question and test the participants based on their creativity, knowledge, speed, personality and taste of their final cocktail. Scores are revealed through tipping with real cash money. Each category holds a 20.0 rating (i.e. $17.00 out of $20.0). 2. A maximum of $100.00 per judge equals a total of 100 points per round. The BAR-TESTANTS with the least amount of cash is either on thin ice or eliminated. Granted the enormous amount of mixed alcohol, each judge will be provided with a spit bucket and bottled water to rinse off...
Words: 4131 - Pages: 17
...co Food and Beverage Operations DHM 102 The Official Guide Boston Business School 520 North Bridge Road #03-01 Wisma Alsagoff Singapore 188742 www.bostonbiz.edu.sg All rights reserved; no part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the Publisher. This guide may not be lent, resold, hired out or otherwise disposed of by way of trade in any form of binding or cover, other than that in which is published, without the prior consent of the Publisher. The Guide is a useful resource for those seeking to gain the internationally recognised CTHCM qualifications. The Guide however must be used together with the recommended textbooks. CONTENTS 1. Introduction 2. Food Production Methods 3. Food Service Outlets 4. Food Service Methods 5. Food and Beverage Service Staff 6. Menus and Beverage Lists 7. Food and Beverage Service Area and Equipment 8. Food Service – Accompaniments and Covers 9. Food and Beverage Service Sequence 10. Beverage Service – Non Alcoholic Beverages 11. Alcoholic Beverage Service – Wine and Beer 12. Alcoholic Beverage Service – Spirits, Liqueurs and Bar Operations 13. Customer Care and Selling Skills 14. Functions and Events 15. Supervisory Aspect of Food and Beverage Management 1 5 31 46 65 77 92 113 128 167 181 207 228 244 262 1 Introduction Description The aim of Food and...
Words: 94338 - Pages: 378
